Manakish (or Man'oushe) is the quintessential Lebanese breakfast flatbread. The most popular version is topped with a liberal spread of za'atar and olive oil, baking into a crisp yet soft bread with an aromatic, savory topping.
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Mix the warm_water, sugar, and active_dry_yeast in a small bowl and let it sit for 10 minutes until foamy
Combine the all_purpose_flour and salt in a large bowl, then make a well in the center
Pour in the yeast mixture and 2 tablespoons of the olive_oil, then mix to form a dough
the dough on a floured surface for 10 minutes until smooth and elastic
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes until doubled in size
Punch down the dough and divide it into 4 equal balls, creating smooth rounds
Preheat your oven to 450°F (230°C) and place a baking stone or inverted baking sheet inside to heat up
Mix the zaatar_blend with the remaining olive_oil in a small bowl to create a runny paste
Flatten each dough ball into a round disk (about 8 inches diameter) using your fingertips to create small indentations
Spread the za'atar paste evenly over the surface of each flatbread, leaving a small border
Transfer the flatbreads to the hot baking stone or sheet and bake for 8 minutes until the crust is golden and the topping is bubbling
